You’re planning an elegant dinner party and your caterer asks if you’ll be serving an aperitif. Or an invitation arrives in the mail and you’re invited to an aperitif. What should you wear? Do you bring a gift? What food will be served, if any? Embarrassed, you don’t know how to respond in either situation: What exactly is an aperitif, and should you serve it at your dinner party? What does it mean to “go” to an aperitif?

What is an Aperitif?

Derived from the Latin verb “aperire,” which means “to open,” “aperitif” has several definitions.

The most widely known definition applies to an alcoholic drink consumed prior to a meal. The aperitif serves to whet the appetite and prepare the taste buds for future courses. It is also defined legally as a wine with not less than 15 percent alcohol.

An aperitif is also referred to, however – in some cultures – as a social event including cocktails and heavy appetizers or a light meal.

While no one knows for certain when aperitifs were first served, Medieval dinner guests often drank a mixture of bitter herbs with fruity wines prior to meals to improve digestion. These early aperitifs included wine to swallow the herbs without gagging.

Today, we drink a wider variety of aperitifs, although the reason hasn’t changed much. For most, the idea behind an aperitif is to prepare your taste buds and palette for the upcoming meal. An additional benefit of serving aperitifs before dinner is that guests have time to relax and shake off the day prior to sitting down for a meal. What type of aperitif should you serve at your dinner party?

Types of Aperitifs

Many cultures enjoy different aperitifs based on their dining routines and historical consumption. The French and Italians are best known for their aperitifs, but the Greeks won’t be left behind. Americans have adopted and adapted a variety of international aperitifs, although we don’t always serve them prior to dinner. Aperitifs are commonly liqueurs, some types of sherry and champagnes. Some of the most popular aperitifs from around the world include the following:

--Pastis – This French aperitif is similar to the Greek ouzo. The anise-flavored beverage is usually diluted with water and a taste of sugar before indulging.

--Dubonnet – Originally a French drink, most labels served in America are concocted from California wine warmed with a touch of brandy. The white wine infused with herbs offers a slightly drier presentation than the red wines with added spices.

--Lillet – Traditionally served with an orange twist, this wine-based aperitif originates from the Bordeaux region. Although available in both red and white, the actual ingredients are unknown by most of the world.

--Vermouth – Both the Italians and the French produce this beverage. Most commonly thought of in America as addition to a martini or Manhattan, many Europeans imbibe vermouth by itself, chilled.

--Amari – These Italian bitters contain herbs that help break down food in your body, and the alcoholic content strengthens the abilities of these herbs. Compari is a widely known amari served in the United States.

--Ouzo – The Greeks often drink this anise-based liqueur prior to dinner.

--Kir or Kir Royale – These drinks combine white wine or champagne with cassis, a black currant liqueur, to create a sweeter aperitif.

According to a recent poll on matchingfoodandwine.com, champagne remains the favored aperitif among Americans.

No matter which type you choose, wine professionals agree that the best time to serve an aperitif is as guests arrive. This time frame allows guests to enjoy their beverage unrushed and, at the same time, socialize prior to the meal.

Be careful to serve the drink at the appropriate temperature. Champagnes and most white wines should be well-chilled, allowing them to stay cool even if consumed slowly. Red wines and liqueurs are typically enhanced when presented at room temperature. Ouzo may be served over ice if you want to dilute its licorice flavor. Some aperitifs, such as pastis, are served 1:5 with water.

Aperitifs should be served in small portions so your guests have not indulged too much prior to the meal. Serving tasty bites of light crackers and olives will also prevent the aperitif from affecting guests too quickly without filling them up.

Matching Aperitifs with Meals

Combining aperitifs and meals is similar to pairing your wine and entrees, although not necessarily as essential.

Scott Stallings, wine specialist at Hege’s Restaurant, a classical French bistro in Johns Island, S.C., recommends that an aperitif be “light and unobtrusive” to the taste buds.

“It shouldn’t overflow into the main course,” Stallings said.

Selecting the most appropriate aperitif will aid in your guests’ digestion but should not overwhelm the wine and food to come. If you desire to match aperitifs and dinner, recommendations include:

--Red-wine aperitifs such as Dubonnet and Lillet – serve before heavier sauce dishes, beef or other red-meat entrees

--Sherry – appropriate for most dinner menus

Selecting Aperitif Glasses

Depending on the aperitif style, the glass that you use for serving makes a big difference. Obviously champagne and martinis have their own glass styles. Snifters may be used for bolder aperitifs. For most wine-based aperitifs, a rounded bowl with a flared lip works well. Some online sources for unique and decorative aperitif glassware include:

--Wineenthusiast.com – the Spiegelau brand includes various styles of aperitif glasses, including a digestive pairing set and a set of six general aperitif stems. This German glassmaker produces high-quality crystal glassware.

--Luminarc.org – cocktail and aperitif glasses with a modern twist

--Worldmarket.com – a wide variety of modern and traditional aperitif glasses at reasonable prices

What about Digestifs?

While an aperitif offers dinner guests a nice, light start, opening up the taste buds, a digestif, from the French, is a heavier after-dinner drink meant to be sipped to aid in digestion following the meal. Spirits used as digestifs are stronger, containing more alcohol. Cognac, scotch, whiskey and brandy make up the most common groups of digestifs.

So your dinner party went off without a hitch and your guests loved the aperitif. You loved the time to mingle and enjoy your guests, as well as the champagne, prior to serving dinner.

Or, accepting the invitation to the apertif, you felt confident that you wouldn’t be eating a heavy meal, but you would enjoy a light menu with cocktails. With less focus on formal dining, the party ambiance was festive and relaxing. Only one issue arose…someone mentioned having tapas party next. What’s a tapas?

Are You a Wine Whiz?Whether you're willing to plunk down hundreds of dollars on the finest port or can only shell out pennies for Trader Joe's infamous Two-Buck Chuck, one thing's for sure: "Wine is not just a trend, it's a lifestyle," according to Ian Blackburn, founder and editor of learnaboutwine.com. Find out if your expertise could fill a Nebuchadnezzar or barely make a splash in a Dixie cup with this wine quiz.